Dad’s 3-2-1 Smoked Ribs

Dad’s 3-2-1 Smoked Ribs

By now you can probably tell I like ribs. Anything pork really. It all started with my Dad’s rib recipe I posted here, then I refined that a little bit by combining his method with a little smoke from a Weber, now more recently I combined my Dad’s rib recipe with the classic 3–2–1 smoked rib method to make: Dad’s 3-2-1 Smoked Ribs.

The classic 3–2–1 recipe is all over the internets. Basically you smoke the ribs for 3 hours, then wrap them in foil and liquid for 2 hours, then take them out of foil and put back in the smoker for 1 hour with sauce.

My recipe is different however because it combines my Dad’s oven method with this classic 3–2–1 method. The main difference is that I replace the 2 hour section of the recipe where you wrap the ribs in foil and liquid in the smoker and instead I put the ribs in Pyrex dishes with water, butter and honey and cover with foil for 2 hours. Now this can really be done in the smoker but in my testing I’ve found this oven method gives more consistent results. I’ve really abandoned all my other recipes for ribs and strictly make 3 racks every time like this.

Follow along and let me know how they turn out.

Pork Ribs (I prefer baby back, but you do you)
Your favorite BBQ sauce (this is mine)
Smoking chips (I just keep it simple with hickory)

2T kosher salt
2T paprika
4t granulated garlic
4t chili powder
2t black pepper
1t cumin

I start my smoker and set it to 225° and give it time to start smoking. While the smoke is starting I prepare my ribs. I mix my rub and set that aside, then I remove the membrane on the back of the ribs. If you don’t know how to do that, check out this post and it shows exactly how to remove the membrane. After you have the membrane removed, coat the front and back of ribs with a ton of rub (don’t worry it’s delicious). Then put the ribs in the smoker for 3 hours at 225°. Keep feeding the smoker to really get the smoke flavor into the meat during this first 3 hours.

After 3 hours, remove the ribs from the smoker and set your oven to 300°. Then place the ribs in some Pyrex dishes and fill about half with water. Melt some butter and pour over the ribs, squeeze some honey over the ribs and use a brush like this to coat the butter and honey evenly over the ribs. Then cover the dish with foil and put in the over for 2 hours at 300°.

After 2 hours, take the ribs out of the oven and coat them in your favorite bbq sauce. Bring them back out to the smoker and keep them in there for 1 final hour. Now it doesn’t really matter if you have smoke going at this time since most of the smoke flavor penetrated the meat and made the main smoke meat flavor during that first 3 hours. But it’s up to you if you want to smoke this last hour. I typically do just cause I like the smell of the smoke while I’m outside haha.

After the last hour they should be ready to go! Pull them out and try not to eat all of them – or eat all of them – who cares. Enjoy!

Dad’s 3-2-1 Smoked Ribs
Get the rub mixed together

Dad’s 3-2-1 Smoked Ribs
Coat the ribs with the rub (don’t forget to remove the membrane)

Dad’s 3-2-1 Smoked RibsLoad the ribs in the smoker for the first 3 hours at 225°

Dad’s 3-2-1 Smoked RibsPull the ribs out after 3 hours

Dad’s 3-2-1 Smoked RibsLoad the ribs in the Pyrex dishes with the honey, butter and water and throw in the oven covered with foil for 2 hours at 300°

Pull them out of the oven and coat them with your favorite BBQ sauce

Load them back in the smoker for one more hour

Pull them out, slice em up and enjoy!

Locusts and Honey Bars

Locusts and Honey Bars

I really do have a thing for insects. I’ve reviewed a handful of protein bars that are made with cricket flour, I’ve even made some cricket tacos, I’ve made some cricket noatmeal and I was even in an insect recipe competition with this spaghetti squash recipe. Everyone seems to be talking about crickets though, recently they’ve been in the news for how great they are for your gut health.


So I started wondering why are crickets getting all the attention? Then I remembered that crickets have a sort of big brother: grasshoppers. After doing some research I found out that grasshoppers are eaten all over the world like a bunch of other insects, but more specifically grasshoppers (chapulines) are very popular in Mexico. So I decided to reach out to one main supplier for grasshoppers in Mexico called Merci Mercado. They were more than willing to help me out with this recipe and sent me some ground grasshoppers and whole grasshoppers.


Now I was thinking about what would be a good recipe to make with grasshoppers and what came to mind was how in the Bible, John the Baptist, was known for eating a diet of “locusts and honey”. My kids, and even myself, have always found this idea intriguing that this nomad dude lived off of such a strange diet. So I thought why not try to build off this idea and make some Locusts (Grasshopper) and Honey bars. Now I know I’m not using actual locusts for this recipe, but according to wikipedia “Locusts are certain species of short-horned grasshoppers in the family Acrididae that have a swarming phase”. So nevertheless, locusts can be considered a type of grasshopper, therefore these bars shall be called locusts and honey bars!

Looking around

I looked around for a few recipes that were similar to Larabars and RXBARs and I came across this recipe. I used this recipe as a guide but made some tweaks with the nuts and protein source. I believe this came out as a great protein bar and hopefully you’ll feel the same. My kids sure do have no problem eating them! Enjoy!


A post shared by That’s So Primal (@thatssoprimal) on

Get all your ingredients together

Throw in the almonds and macadamia nuts

Ground Nuts
Grind them up to a french press coffee ground consistency like in the photo

Throw in the dates

Raw Honey
Raw honey

Grasshopper Flour
Ground Grasshoppers

Cacao Powder
Cacao powder

Water for moisture
After it’s all ground up add a little water to give it some moisture

Pour the mixture
Pour the mixture into the pyrex dish and then press in the whole grasshoppers

Press them in
It should look something like this

After the fridge cut them up
Place them in the fridge for at least an hour, then after an hour take them out and cut them into however many bars you want

Plate em
Get em on a plate


Locusts and Honey Bars
  1. 1 cup raw or toasted almonds

  2. 1 cup raw or roasted macadamia nuts

  3. 1/2 cup ground grasshoppers

  4. 1 1/2 cups dates

  5. 2 tablespoons raw honey

  6. 1/2 cup cacao powder

  7. 2–4 tablespoons water

  8. Handful of whole roasted grasshoppers for topping

  1. Pour the almonds and macadamia nuts in a food processor. Pulse until they’re ground up pretty good.

  2. After the nuts are ground up, add the dates, honey, ground grasshopper and cacao powder. Pulse until they’re all mixed well together.

  3. Add in some tablespoons of water until the texture seems moist enough to press into a pyrex dish.

  4. After the texture is good line a square pyrex dish with parchment paper and press the mixture into the dish until distributed evenly. Then take the whole grasshoppers and evenly spread them out on top and slightly press them into the mixture.

  5. Refrigerate for about an hour then when you’re ready to eat take them out and cut into as many squares as you like. Keep refrigerated and enjoy!

That's So Primal

Easy Honey Roasted Vegetables

Easy Honey Roasted Vegetables

Looking for a way to make veggies less boring? All you have to do is roast them in a bunch of fat, some fresh herbs and a little bit of honey.

No joke it’s that easy. I’m always looking for ways to minimize my time in the kitchen and roasting veggies is the easiest way to do that. I prefer a mix of broccoli, cauliflower and carrots. Now you can use fresh if you want to, but honestly I’m too lazy to cut all the different ones and all that, plus flash frozen veggies tend to be fresher because they are frozen right after they’re harvested. I call that a win win, but the choice is up to you. The cook time just may be a little less for fresh veggies over frozen. Costco has a pretty good selection of huge bags of frozen veggies. That’s where I tend to get mine or if I run out I just get them at Stater Bros.

Pair these veggies with the protein of your choice and you’ll have about 10 minutes total kitchen time and then all you have to do is wait for your veggies to roast to perfection. While they’re roasting feel free to play with your kids, run around with the dog or take a nap.

Fresh Herbs
Fresh herbs

Before Oven
Before the oven

Close up
Close up with fresh herbs

After oven
After the oven

Crispy & sweet

Easy Honey Roasted Vegetables
  1. 1lb mixed fresh or frozen veggies (I prefer the ones with broccoli, cauliflower and carrots)
  2. 1/2T honey
  3. 3T extra virgin olive oil
  4. 1/2t Kosher salt
  5. 1/4t pepper
  6. Handful of fresh thyme (or 1/2t dried thyme)
  7. Handful of fresh mint (or 1/2t dried mint)
  1. Preheat oven to 425.
  2. Pour veggies onto baking tray. Measure out (or eyeball it) and pour all ingredients onto veggies and mix it all together. Try not to crowd the veggies or else they will take forever to crisp up.
  3. Roast in oven for 35–45 minutes depending on if they’re fresh or frozen. You really just need to keep watching them and pull them out of the oven when they are at your desired crispness. I like to stir them only once throughout the roasting.
  4. Once they’re done, pull them out and serve with your protein of choice. Enjoy!
That's So Primal